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  • Jaccard Supertendermatic 48-Blade Tenderizer
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Jaccard Supertendermatic 48-Blade Tenderizer

by Jaccard
| 23 answered questions

List Price: $23.99
Price: $19.07 & FREE Shipping on orders over $35. Details
You Save: $4.92 (21%)
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  • Achieve better cooking results from less expensive cuts of meat with the multi-blade hand-held meat tenderizer
  • Helps reduce cooking time by up to 40 percent; helps meats cook more evenly by reducing shrinkage
  • Razor sharp knife blades cut through connective tissues that make meat tough
  • Tiny heat channels are created without changing shape or appearance of meat, resulting in faster penetration of marinades
  • Made of white ABS plastic, the tool measures 5-5/8 by 4-1/8 inches
48 new from $14.99 4 used from $17.16

Frequently Bought Together

Jaccard Supertendermatic 48-Blade Tenderizer + Bayou Classic 5011 2-Ounce Stainless-Steel Seasoning Injector with Marinade Needles + Bear Paw Meat Handlers
Price for all three: $51.02

Buy the selected items together

Special Offers and Product Promotions

Color: White
  • Buy Used and Save: Buy a Used "Jaccard Supertendermatic 48-Blade Tenderizer" and save 28% off the $23.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.
  • Get a $150 Amazon.com Gift Card: Get the Citi ThankYou® Preferred Card and earn a $150.00 digital Amazon.com Gift Card* after $1,000 in card purchases within 3 months of account opening. Learn more.

Product Details

Color: White
  • Product Dimensions: 5.8 x 4 x 1.5 inches ; 15.2 ounces
  • Shipping Weight: 15.5 ounces (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B001347JK6
  • Item model number: 200348
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (776 customer reviews)
  • Amazon Best Sellers Rank: #779 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: White

Original multi-blade hand-held meat tenderizer. Maximized cooking results from less expensive cuts of meat

Customer Reviews

Very easy TO use And TO clean.
Luis Filipe J. Costa
And since cheaper cuts of meat are often more flavorful than filet mignon, this tool is wonderful for making tougher cuts into delicious, tender steaks.
Lisa Kearns
Marinades get down deep into the meat making it more flavorful and tender, and it cooks much quicker (so be aware of this!).
C. Mintz

Most Helpful Customer Reviews

189 of 192 people found the following review helpful By Victor H. Agresti TOP 500 REVIEWER on January 18, 2007
Color Name: White
Jaccard Tendermatic Meat Tenderizer

Pros:

1. Professional caliber tool; strong, well engineered and manufactured.
2. Ergonomic design - handle bulges at top for good grip, it's comfortable, and no sharp edges.
3. Protective cover slides over the three rows of knives, for storing the tool.
4. The tool has three blades and each one has 16 tiny knives. They don't just "dent" the meat, they make 48 slices (3 x 16) up to an inch deep. E.g., if a steak is 1" thick or less, the cuts go all the way through. You don't have to be strong to do this - my wife is the tool user.
5. For safety, those sharp knives are only exposed when the tool is pressed down firmly against the spring-loaded bottom plate.
6. Each stainless steel blade is replaceable for about five bucks. Search Google on "Jaccard Replacement Blade".
7. It actually does make steaks and other meats more tender and opens them up for marinade to soak in. We use it every time we grill steaks or chicken.

Cons:

1. Might have to clean by hand if meat particles get stuck between the blades/knives. Since raw meat may contain unhealthy bacteria, the tool must be thoroughly cleaned with soap and water (e.g., the dishwasher) after every use.

Summary:

Excellent product.
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93 of 97 people found the following review helpful By D. T. Tripp on March 15, 2006
Color Name: White
I live in the Midwest and boneless skinless chicken breasts prices have plummetted as compared to what they were a few years ago, but inexperienced cooks have made their preparation sometimes an exercise in patience with dry, chewy, stringy or sometimes rubbery meat. If it isn't overdone it is underdone. My mother usually pounded them flat to tenderize and make it easier to cook with consistent results. When I saw this product, boneless chicken came instantly to mind... either grilling or baking. It being winter, I decided to make a simple meal of Shake-n-Bake chicken breasts for my parents without telling them that I used the meat tenderizer. They came out so juicy and tender raved my mother as my father used a butter knife to cut them, they were perfectly and evenly cooked and to my surprise were as plump as they came out of the package. Just 3 or 4 times per breast and they were done. I am now dreaming of summer steaks, or even a chuck roast in the crockpot later this week. I am very pleased with the Jaccard Meat Tenderizer as it didn't change the texture of the meat as other had reported, and mine has two flat-head screw holes on one side and the blades can be replaced. I paid nearly $40 for mine at a local restaurant supply store and I think it will more than pay for itself by having GREAT meals at home instead of eating out. You can buy far better meat in the store than they have in most restaurants anyway.
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89 of 96 people found the following review helpful By Joe Madison on June 9, 2011
Color Name: White
I worked restaurant kitchens most of my life. You know how tender the steaks are in those joints that charge 100 bucks for a NY Strip? I'll let you in on a secret. It's not the beef they use. It's not the way they cook it. It's not a special marinade or chemical tenderizer. It's this device. The Jaccard. In fact, this tool is so important and so ubiquitous that "jaccard" is used as a verb, as in, "Don't forget to jaccard that steak or it will be tough."

Trust me on this. Nothing you can buy at any price will make a bigger difference in the quality of the meat you prepare. Do yourself a favor. Get one, and be the envy of your less equipped friends.
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76 of 82 people found the following review helpful By S. Kelly on August 6, 2007
Color Name: White
I purchased this product from Maine Supply. Excellent seller by the way. I have used the Jaccard on chuck steak, a 5lb rump roast, pork tenderloin, round steak, boneless chicken breast, and chuck roast. The product does exactly as stated. It without a doubt tenderizes, decreases cooking time, and allows for marinades to penetrate readily. Tenderizing the rump roast on all sides gives the arm a workout but not too bad. And it is not as hard to clean up as some may lead you to believe as long as you clean right after using it and dont let the meat residuals dry on it. The benefit of the product by far out weighs any difficulty in cleaning. I cannot say enough good things about the Jaccard.
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20 of 20 people found the following review helpful By Cal on October 17, 2011
Color Name: White Verified Purchase
I bought this after a friend recommended this style tenderizer for wild game.
I found several noteworthy discoveries after using for a month:
It works very well, and quickly.
I changes the consistency of steaks, such that if your going to marinate them, be careful not to over-marinate, as using this tenderizer allows the marinade to soak almost all the way through the meat.
Marinating a steak tenderized with the Jaccard makes for a VERY juicy steak.
It is possible to over-tenderize a steak with this tool. Makes for a steak that is very thin and flexible, as close to roadkill as you'll want to get.

A good rinsing is imperative immediately after use; For sterilization, running through the dishwasher works very well.

The wife tells me I had better never use this device without a cutting board below it again.

It really does make a round steak reasonably tender, so if you like steaks but have a burger budget, consider using one of these.
I definitely am happy with mine.
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